Chocolate Praline Tart – a little bit of decadence everyone can enjoy, as it is both Gluten and Dairy Free.

Walnut & Coffee Caramel Tart – A twist on the classic cake pairing in the form of a walnut frangipane tart with a coffee caramel topping.

Three 17th & 18th Century lemonades, something to suit all tastes and keep refreshingly cool this summer.

The Shrewsbury Pudding Tart from 1862 – a gloriously vibrant color, delicately and unusually flavored with beetroot.

Lady Ann Fanshawe’s Pickled Cherries dating from the 1660s. Bonus recipe: Zucchni relish!

Chocolate Chip Biscuits – Adapted from Alton Brown to be Dairy-Free as well as Gluten-Free

Crisp and crunchy biscuits from 1767 made with parsnip flour, cream and a flour of your choice. Infinitely adaptable, sweet and savoury.

TWO versions of the traditional Welsh speckled bread – Bara Brith – from the early 20th century.

Luxury Bath Buns – rich, indulgent, buttery dough dotted with orange peel and sugar nibs – the English brioche!

Elpida’s Moussaka: endorsed by Rick Stein as the best moussaka ever tasted, even if he did’t name it correctly

Sea Foam Fudge – Dazzlingly white yet melts away like a whisper. With festive cranberries, nuts and apricots.

Home-made candied cranberries in just 1 week – wonderful for mincemeat, fruit cakes, decorating or dipping in chocolate.

Cinder Toffee- transform this traditional favourite into edible coal in just 2 easy steps for a fun home-made Christmas gift.

Bacon Jam – cheap in cost, rich in flavour, infinitely customisable. Great as a Christmas gift too!

Fresh yeast muffins baked in the pan: no rolling, no cutting out. Plus a handy How To Eat Muffins guide.

Oat brownies, a store-cupboard classic with a health twist. Bonus – can be easily adapted to be wheat free and gluten-free.

Breakfast & brunch just got a makeover with these Scone Eggs – spicy, sausage scone around a soft-boiled egg. Perfect for Eggs Benny!

Classic apple tray bake made with dessert apples and given a twist with crunchy, oat-swirl pastry

A new look at a classic dessert – New Lemon Meringue Pie, and introducing steam meringues.

Heaven and Hell Cake: moist sponge and crisp meringue sandwiched with a heavenly cream and hellish-ly delicious red fruit jelly.